Steven M. Lonergan

Research.com Recognitions

• 2015 - Distinguished Teacher Award, American Society of Animal Science
• 2009 - Meats Research Award, American Society of Animal Science

Overview

Best Publications

• Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.

  Elisabeth Huff-Lonergan;Steven M. Lonergan

  2484
  Citations

• Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.

  Elisabeth Huff Lonergan;Wangang Zhang;Steven M. Lonergan

  920
  Citations

• Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles.

  J. L. Melody;Steven M. Lonergan;L. J. Rowe;Ted W. Huiatt

  560
  Citations

• Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

  S. Barbut;A.A. Sosnicki;S.M. Lonergan;T. Knapp

  513
  Citations

• Influence of early postmortem protein oxidation on beef quality.

  L. J. Rowe;K. R. Maddock;Steven M. Lonergan;Elisabeth J. Huff-Lonergan

  372
  Citations

• Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain

  L. J. Rowe;K. R. Maddock;Steven M. Lonergan;Elisabeth J. Huff-Lonergan

  349
  Citations

• High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization.

  Yuan H. Kim;Elisabeth Huff-Lonergan;Joseph G. Sebranek;Steven M. Lonergan

  319
  Citations

• Selection for lean growth efficiency in Duroc pigs influences pork quality.

  Steven M. Lonergan;Elisabeth J. Huff-Lonergan;L. J. Rowe;D. L. Kuhlers

  295
  Citations

• New alleles in calpastatin gene are associated with meat quality traits in pigs

  D. C. Ciobanu;John Bastiaansen;Steven M. Lonergan;H. K. Thomsen

  264
  Citations

• A study of the factors that influence consumer attitudes toward beef products using the conjoint market analysis tool

  Brian E. Mennecke;Anthony M. Townsend;Dermot J. Hayes;Steven M. Lonergan

  255
  Citations

• Breast meat quality and composition in unique chicken populations

  Steven M. Lonergan;N. Deeb;C. A. Fedler;Susan J. Lamont

  227
  Citations

• Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork.

  W.G. Zhang;Steven M. Lonergan;Matt A. Gardner;Elisabeth Huff-Lonergan

  210
  Citations

• Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork.

  Giuseppe Bee;Abbey L. Anderson;Steven M. Lonergan;Elisabeth Huff-Lonergan

  209
  Citations

• Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies.

  Yuan H. Brad Kim;Danyi Ma;Derico Setyabrata;Mustafa M. Farouk

  191
  Citations

• Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation

  Amity D. Westphalen;Jenni L. Briggs;Steven M. Lonergan

  170
  Citations

• Influence of lipid content on pork sensory quality within pH classification

  Steven M. Lonergan;Kenneth J Stalder;Elisabeth J. Huff-Lonergan;Travis J. Knight

  163
  Citations

• Growth Performance, Carcass Characteristics, Meat Quality, and Tissue Histology of Growing Pigs Fed Crude Glycerin-Supplemented Diets

  Peter J. Lammers;Brian J. Kerr;Thomas E. Weber;Kristjan Bregendahl

  155
  Citations

• Effect of pH and ionic strength on μ- and m-calpain inhibition by calpastatin

  K. R. Maddock;Elisabeth J. Huff-Lonergan;L. J. Rowe;Steven M. Lonergan

  139
  Citations

• Antioxidant status affects color stability and tenderness of calcium chloride-injected beef.

  S. E. Harris;Elisabeth J. Huff-Lonergan;Steven M. Lonergan;W. R. Jones

  135
  Citations

• Effects of breed, sex, and halothane genotype on fatty acid composition of pork longissimus muscle.

  S. Zhang;Travis J. Knight;Kenneth J Stalder;Rodney N. Goodwin

  129
  Citations